Recipe: Quick and Easy Pumpkin Pancakes

I make these delicious pancakes for my family usually between Halloween and Thanksgiving, although they are welcome any time. Serve with warm maple syrup.

Quick And Easy Pumpkin Pancakes Ingredients

• 1 cup whole wheat flour

• ? cup canned pumpkin

• 1 egg

• 4 teaspoons white sugar

• teaspoon salt

• teaspoon pumpkin pie spice

• 1 teaspoon baking powder

• cup milk, or more as needed

• 2 tablespoons pecan pieces, or to taste

• 1 tablespoon confectioners sugar, or to taste

How to Make Quick And Easy Pumpkin Pancakes

1. Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.

2. Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.

3. Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners sugar on top.

Quick And Easy Pumpkin Pancakes Nutritions

• Calories: 190 calories

• Carbohydrate: 31.9 g

• Cholesterol: 48.9 mg

• Fat: 4.9 g

• Fiber: 4.6 g

• Protein: 7.2 g

• SaturatedFat: 1.1 g

• ServingSize:

• Sodium: 493.4 mg

• Sugar: 8.4 g

• TransFat:

• UnsaturatedFat:

Source: Quick and Easy Pumpkin Pancakes